Made it vegetarian as I omit any dead animal product and tasted delicious!
Lovely jiggly, stomach filling smooth eggs! (I could only eat half of the 4 eggs and happily shared)
I have vegan Dashi (mushroom seaweed based) for the cup of “water”, I used Celtic salt finely grinded, with a small (quarter teaspoon) dash of vegan ‘oyster’ sauce into the egg mix for some umami plus as shown most of the spring onions that I have freshly in the garden (most forgiving thing to easily grow ever. You can put even the store bought ones into a glass of water and just cut the green bits, it will keep on growing).
I toasted white and black (for looks) sesame seeds for more flavour and food safety (I don’t like stuff out of a package that I cannot wash or cook) while eggs cooked.
Straining the eggs through a sieve seems to be a real good hint.
I usually jump straight the recipe.
This time I did watch the clip beforehand and I think that gave me some handling confidence (eg seeing size of dishes used, seeing that junks form, stir it gently, cover again and when it is set, it has no junks despite the checking and gently stir)
I loved the “cloth” trick on the water pot bottom. Worked a treat.
Simmering very important, no strong boil.
The result was as clip showed.
One heck of a jiggly umami tasting egg.
Don’t get me wrong, I love the pure butter pan fried scrambled eggs, too.
But sometimes like a little Asian touch for a difference and it was soooo yum.
In reply to Lisa.
Maybe too little water/broth ratio?
(4 eggs strained!, 1 cup liquid, stir through)
I have just made it first time vegetarian version, pot water method with only a cloth at the bottom, medium slow bubble boiling. Lid.
Worked perfectly.
But I thought upon checking and gently stirring at 8 and 11 minutes, that it would never set. And bam, 2 min later it was set. Took it straight out and such jiggly filling yummieness.
Try again! It will work.
Maybe raise the bowl in the pot by putting another smaller bowl under it so when it is warmed it’s not resting against the heat of the pot, but rather cooked by the steam in the covered pot.
]]>Absolutely delicious.
My boyfriend took me home to Korea to meet his family this past August. When we were there we absolutely loved eating Gyeran-jjim at restaurants.
Made this recipe for him this morning and he absolutely loved it, tastes exactly like it did in Seoul. Great recipe, thank you!!
]]>I didn’t realize how easy making steamed eggs really was. I didn’t have dashi or anchovy broth, so I cheated and used instant tofu miso soup. For cooking it I just used a ramekin and a small sauce pot with lid. The instructions mentioned you could put a paper towel or cloth down to prevent the ramekin bouncing around, but I kind of found the sounds it made while boiling were comforting. This would make the prefect winter breakfast to warm you from the inside out. The only issue I had was realizing I didn’t really have a good tool to remove the ramekin out of the water when done. Silicone tongs are not up to the task and I’ll have to get something better for safety reasons. ]]>
You can roughly chop up or scrape off the roe from the sack with a knife. Mix it into the egg mixture. The latter will give a smoother texture. I wouldn’t use saeujeot with it. Hope this helps. Enjoy!
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In reply to Michelle.
I’ve read replies. I had trial and error, but you may be best at the steam method. It worked better for me.
Over heat had the same problem.
Have fun
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